Chicken Chili - 3 ways

I'm trying to get my husband to eat boneless/skinless chicken breasts instead of the greasy, fried, skin-on dark meat chicken that he loves. I try to explain how they are healthier, but he counters that it is like chewing on Styrofoam with no flavor. So, I try to find recipes that add lots of flavor to the chicken without adding a lot of extra calories and fat, thus negating the health benefits completely. I found a recipe for chicken chili in our local paper and, with some tweaking, came up with something that he loves.

Chicken Chili

4 boneless/skinless chicken breast halves
1 medium onion - chopped
1 medium bell pepper - chopped
2 cloves garlic - minced
1 tablespoon vegetable oil
2 (14 1/2) oz. cans diced tomatoes -undrained (Mexican flavor, if you can find them)
15 oz. can pinto beans - drained
2/3 cup picante sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
2 cups Minute Rice - brown or white
shredded cheddar cheese
sour cream sliced green onions

Cut chicken into 1 inch cubes. Cook onion, bell pepper, chicken and garlic in hot oil over medium high heat until chicken is browned. Add tomatoes, beans, picante sauce and spices - bring to a bubble. Cover, reduce heat and simmer for 20 minutes. Stir in 2 cups of Minute Rice. Re-cover and remove from heat. Let stand for 5-10 minutes and stir to fluff the rice. To serve, top with shredded cheese, sour cream and green onions.


Leftovers of this freeze very well and can be re-heated for a quick lunch.




VARIATION #1:
Cut recipe in half and at the end of the cooking time, stir in cubed Velveeta to make a chicken chili dip. Serve with tortilla chips and sour cream.


VARIATION #2:
Make original recipe as written above and serve in warmed flour tortillas as chicken chili burritos. This is how we eat them most often.